Gingerbread Cake With Lemon Sauce Recipes

Steps:

• Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

Steps:

• 1. Combine butter, shortening, brown sugar, molasses, and eggs; beat well at medium speed of an electric mixer.
• 2. Combine flour and the next 6 ingredients; stir well. Add the flour mixture to the molasses mixture, stirring well. Stir in the boiling water.
• 3. Pour the batter into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack.
• 4. For the sauce, combine the sugar and beaten egg in the top of a double boiler, and stir well. Add the butter boiling water, and lemon juice, and stir well. Bring water in the bottom of the double boiler to a boil; reduce heat to low, and cook, stirring constantly, until the mixture is smooth and slightly thickened. Serve cake with warm lemon sauce.

Steps:

• 1. Prepare a square baking pan. Spray with cooking spray and flour it just a bit. Mix sugar, Crisco (or butter) and molasses together. In a separate bowl, mix flour and spices together. Then mix all together and blend in the black coffee which has baking soda in it. Pour batter into the prepared baking pan, and bake in oven at 350 degrees for about 45 minutes.
• 2. Lemon Sauce 1 cup sugar 4 tablespoons cornstarch ½ cup lemon juice In a heavy saucepan, combine the sugar and cornstarch. Stir well. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so. Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread. (If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
• In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 2x9x12 pyrex baking dish. Mix sugar and spices well. Add molasses. In another bowl dissolve soda in buttermilk; set aside. Melt butter and add to sugar/spices mixture. Add buttermilk/soda and mix well. Add eggs and stir in flour, mixing well after each addition. Pour mixture into prepared baking dish and bake approximately 35-40 minutes, according to how oven bakes (my oven is self-cleaning and seems to get hotter than some ovens, so I have to keep watch when baking.) **Since posting this recipe I have since started making this in a larger baking pan so the gingerbread itself will not be as thick when cooked. However, the above size pan is in the original recipe. Lemon Sauce: Melt butter and add sugar and lemon juice and water. Cook in saucepan on top of stove, bringing to light boil. Lightly beat egg and carefully temper (add a small amount of hot mixture at the time to the egg, mixing well, until egg mixture is warm enough to add to cooking mixture or you can use the boiling water to do this.) Gradually add tempered egg to cooking mixture and cook until mixture is slightly thickened. Cook about 10-15 minutes, slowly. Spoon sauce over gingerbread while hot. NOTE: I have tweaked this a bit by adding lemon zest to the lemon sauce.
• 2. NOTE: I have added this Caramel Sauce recipe as an alternate sauce. It is delicious for a change or in case you are not fond of the lemon flavor. CARAMEL SAUCE: Melt butter in saucepan. Add sugars, cream, and pinch of salt. Let come to a boil and boil 2 minutes. Add vanilla. Pour warm sauce over warm cake. The warm cake will absorb all that good sauce.

Steps:

• Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
• Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
• Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
• Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
• While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
• Top cake with lemon sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and lightly flour a 9-inch square baking pan.
• Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
• Stir sugar, molasses, oil, and egg into flour mixture until just combined.
• Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
• Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
• Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Steps:

• Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
• In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
• Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
• Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
• Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.